Sushi: Taste and Techniques (Hardcover)

by Kimiko Barber (Author), Hiroki Takemura (Author), Ian O'Leary (Photographer) "The simple definition of sushi is "vinegared rice with a filling or topping of raw, cooked, or marinated fish, shellfish, vegetables, or egg..." (more)
Key Phrases: prepared sushi rice, sushi mold, stuffed sushi, North America, World War (more...)

Editorial Reviews

From Library Journal
Although training is required to become a master sushi chef like Takemura, who first presided over London's Nobu and has worked at New York's Nobu, one can make versions of the dish at home. Together with Barber, who teaches Japanese and Asian fusion cooking, Takemura provides dozens of color photographs that show how to prepare step by step "scattered," stuffed, pressed, rolled, and hand-formed sushi. In addition, there are chapters on eating at a sushi bar and proper etiquette-helpful for anyone intimidated by the very idea-along with a section of basics covering equipment, ingredients, and techniques (the chapters on preparing fish would be useful to anyone who cooks it). The book concludes with a glossary, an international restaurant guide, and a listing of mail-order/online sources. This unique book is recommended for most collections.
Copyright 2002 Reed Business Information, Inc.

Review
"beautifully illustrated" and "explains everything you need to know about sushi ingredients, even sushi etiquette". Decanter --This text refers to the Hardcover edition.

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Product Details

• Hardcover: 256 pages
• Publisher: DK ADULT; 1st edition (September 1, 2002)
• Language: English
• ISBN-10: 0789489163
• ISBN-13: 978-0789489166
• Product Dimensions: 8.6 x 6.6 x 1 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars See all reviews (15 customer reviews)
• Amazon.com Sales Rank: #53,430 in Books (See Bestsellers in Books)

  Popular in these categories: (What's this?)

  #19 in	Books > Cooking, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Seafood
  #23 in	Books > Cooking, Food & Wine > Regional & International > Asian > Japanese

Customer Reviews

Most Helpful Customer Reviews

77 of 78 people found the following review helpful:

5.0 out of 5 stars AWESOME., November 20, 2002

By	A. Jones "Mrs. G." (Virginia) - See all my reviews (REAL NAME)

This book is maybe too much for the beginning sushi lover (more pun than truth), but certainly a neccessary choice for the avid connisseur. Not only are the pictures, recipes and descriptions astounding, but they offer some insight into the lesser discussed topics, such as: how to serve up Octopus fresh, or how to cut your fresh fish for sushi. DIFFERENT kinds of fish - flat fish, makrel, tuna, it's all in here.

I have a good collection of sushi books, and this by far outranks them all. I first began to appreciate sushi in the mid 80's, began making it for myself in the 90's and these days I fine tune my interest. I highly recommend this book. If you are unsure, teeter-tottering, or considering getting this as a gift for someone else - doubt no more. This baby rocks. ;)

31 of 33 people found the following review helpful:

5.0 out of 5 stars Superb -- true to DK form!, September 18, 2002

By	jumpy1 (New York, NY) - See all my reviews (TOP 1000 REVIEWER)

Wow -- this book is not just for sushi, but for seafood technique, period. Full of color photos, with, for instance, several different species of fish shown with dotted lines as a cutting guide ... a glossary of japanese terms, how to prepare the usual condiments (also shown in color photographs). I just want to keep this around as a reference! Or, maybe that's just an excuse?

26 of 27 people found the following review helpful:

5.0 out of 5 stars Gorgeous Photography and Helpful Steps in Pictures, May 17, 2004

By	Rebecca Johnson "SeasonedwithLove.com" (Washington State) - See all my reviews (TOP 10 REVIEWER)    (REAL NAME)    (COMMUNITY FORUM 04)

If you only buy one book about Sushi, this would be my recommendation. Not only do you learn all the basic techniques, there are detailed instructions and full-color pictures to show you every major step in the entire process.

This book also has a section on the history of sushi, information on the utensils, ingredients and fish used to make sushi. You will learn to make scattered, stuffed, pressed, rolled and hand-formed sushi.

A special section also describes etiquette, problems and solutions and information on the sushi bar experience. A directory of sushi bars and a great index complete the package.

Look for bonito fish flakes and kombu to order with this book. Amazon sells both and you need those basic ingredients to make the stock and rice. If you can't find them at your local market this book also has a list of Japanese retailers and fish suppliers. Also look for Dried Seaweed in sheets and a bamboo rolling mat.

~The Rebecca Review